Cookit! Mango pork and pineapple tacos
Fresh Market's chef shows how to make ...
Photo by CARRIE WISE // Buy this photo
27251 Bay Landing Drive, Bonita Springs, FL
4129 Tamiami Trail North, Naples, FL
Chef Elena Plavita is originally from Romania where she trained to be — a mechanical engineer. She traveled the world for 18 years with her family and experienced different cultures, tasted a large variety of foods and exotic dishes and added new recipes to her culinary repertoire. She has been a personal chef for the past eight years for clients in Naples and Bonita Springs, preparing dinners that include kosher cooking, weight management and vegetarian selections.
Plavita is also Fresh Market’s Fresh Flavors chef for the Naples store at 4129 U.S. 41 N. and the Bonita Springs store at 27251 Bay Landing Drive. She conducts a three-hour demonstration of a featured “Fresh Flavors” recipe once a month, and the recipe she is cooking at naplesnews.com/cookit is one she demonstrated in the store in April.
Mango pork and pineapple tacos with avocado cream
Ingredients for tacos
2 pork tenderloins, ¾ pound each trimmed and sliced thin on the diagonal
1 cup Earth & Vine Mango Tequila Jalapeño Grilling and Dipping Sauce
1/3 cup chardonnay or cabernet sauvignon
2 teaspoons instant Gourmet Grande Southwest Seasoning
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons canola oil
½ cup pineapple chunks, fresh or canned
½ cup fresh mango, slices
1 bunch fresh cilantro, roughly chopped
1 package corn tortillas
Preparation for tacos
■ In a medium bowl, combine Mango Tequila Jalapeño Grilling Sauce, wine,
Grande Southwest seasoning, salt and pepper.
■ Add pork tenderloins and coat thoroughly.
■ Allow to marinate for at least 10 minutes and up to 30 minutes for best flavor.
■ Heat a large sauté pan over medium high heat for one to two minutes then add canola oil and swirl to coat.
■ Add pork, discarding remaining marinade and sear for two minutes, toss and continue searing until pork is no longer pink, approximately
■ Remove pork from pan and place on serving platter.
■ Add mango, pineapple and juices to the same pan, scraping up any browned bits.
■ Allow mango and pineapple to caramelize and juices to evaporate.
■ Place on platter with pork and serve on tortillas with avocado cream and cilantro on top.
1 ripe avocado, well mashed
¼ cup plain nonfat Greek-style yogurt or sour cream
1 lime, zest and juice
½ teaspoon salt
■ Whisk all ingredients together until creamy. Place on top of tacos and serve.
Sheila Mesulam, email@example.com Connect with Sheila Mesulam at www.naplesnews.com/staff/sheila_mesulam